1/2 teaspoon (2.5 milliliters) cracked black pepper
1 cup (240 milliliters) olive oil
Directions
Dressing:
In a food processer, place the egg, 1/2 the lemon juice, garlic, Dijon mustard, anchovies, salt, and pepper, blitz.
Slowly add olive oil while blitzing the mixture, once the mixture thickens the oil can be added faster.
If the mixture becomes too thick top up with a little more lemon juice.
Set aside.
Parmesan chip:
On a nonstick skillet preheated to medium, sprinkle the parmesan cheese into six millimeter high piled, large cookie-sized round.
Cook until the cheese melts, bubbles and forms a solid round.
Flip the cheese round and cook for an additional minute.
Remove from the pan, cool.
Sour dough:
Turn on barbeque to medium or 350 F (175 C).
Place two slices of the sourdough bread on the grill cook for one minute turn to create a crosshatch pattern.
Turn the bread over and cook an additional minute on the alternate side or until the slice of bread is toasted.
Put aside and let rest at room temperature, then tear into crouton size chunks.
Salad:
Preheat the barbeque to high or 400 F (205 C).
Half the romaine leaves length wise making sure that each piece is connected to a part of the stem.
Carefully wash the leaves.
Place the lettuce on the grill singe for one minute.
To finish:
Brush the lettuce with the dressing and place on the plates, top with the pancetta, torn grilled bread, cracked parmesan chips, parmesan cheese, and season with cracked pepper.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
